Soup-puree can be made not only from banal champignons, but also from wild mushrooms. Including white ones, and even dried ones. I'm telling you how to do it so that everything will definitely turn out delicious and beautiful!
Ingredients
- Dried mushrooms - 100 g
- Cream (20%) – 200 ml
- Potatoes - 4-5 pieces
- Carrots - 1 piece
- Water - 2 l
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Rinse the dried mushrooms, cover with water and boil for 30 minutes after boiling.
Cut the potatoes and carrots into medium pieces and add to the mushrooms.
Cook the soup until the vegetables are ready and chop in a blender.
Add cream and spices, bring the soup to a boil again and cook for another 3-5 minutes.
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